water keiffer is very simple to make but if you want your grains to thrive you must feed them a few specific things: Evaporated cain sugar, good water and occasional trace minerals

Recipe for brewing

One heaping tea spoon of water keiffer grains

12 oz good water (preferably spring) divided

(a few oz hot and the rest cold)

¼ cup of evaporated cain sugar

Optional: a pinch of coconut sugar

a drop of trace minerals or a pinch of sea salt

a piece of un-sulphured dried fruit like apricot

In a glass jar add sugar and pinch of salt, add 2-3 oz boiling water to dissolve sugar, once sugar is dissolved add the remaining water (cold) 10-11 oz to jar. Make sure jar is not warmer than skin temp before adding keiffer grains. (they are alive and don’t want to be boiled) add grains and swirl. Do not use metal utensils to stir the grains.

wait 24-72 hours (you can wait longer than 72 hours if you want it more tangy/sour)

Once your brew is tasty to you (give it a little sip) bottle it in a swing top bottle, using a plastic funnel and nylon sieve pour off the liquid into your bottles leaving some head space. Add your grains into a fresh batch of sugar water.

Tip:

if you want it really bubbly add some sugar (1-3 teaspoons) to your swing to bottle for the second fermentation or add a few table spoons of your favoite juices or purees: Grape, apple, pineapple, mango, prickly pear ect. to your bottle before pouring the keiffer into the bottle.

Make sure to use a label and write the flavor and date on your bottle!